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1
Sautee and cool minced shallots; set aside.
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2
Sautee and cool minced garlic; set aside.
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3
Debone chicken and chicken legs.
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4
Dice thigh meat (you should have one pound).
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5
Cut breast into 1 inch cubes (you should have 12 oz).
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6
Reserve separately.
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7
Toss the leg meat and fatback with the seasonings (shallots, chili powder, garlic, salt, oregano, white peper, tabasco sauce).
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8
Grind through the fine plate of a meat grinder into a chilled mixing bowl.
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9
Add heavy cream and mix on medium speed for one minute, til homogeneous.
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10
Chill.
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11
Poach a spoonful o the forcemeat and adjust seasonings as needed before proceeding.
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12
Fold in fine diced ham, pinto beans, and green chiles into forcemeat by hand over an ice bath.
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13
Line a terrine mold with plastic wrap, pack forcemeat into mold and fold over the liner.
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14
Cover the terrine and poach in 170 F water bath in a 300 F oven to an internal temperature of 165 F (60-75 minutes).
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15
Remove terrine from water abth and allow to cool to an internal temperature of 90 to 100u00b0F Add enough aspic to coat and cover the terrine.
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16
Let terrine rest under refrigeration covered with a 2 lb press plate for at least 24 hours and up to two days.
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17
Terrine can be sliced and served or wrap nad refrigerate for up to seven days.
